This Buddha Bowl recipe includes delicious sweet potato falafels that are crunchy on the outside and light, soft and moist on the inside. The bowls are perfectly balanced with quinoa, sautéed spinach, sprouts, avocado and a tangy coconut, tahini and lime dressing.

Have you heard of Buddha Bowls? Generally speaking, they got the name due to following some concepts of Buddhism including not killing animals- so being vegetarian or vegan, everything in balance, and always being mindful. I love that last point, because I don’t know about you, but this past year I was starting to feel loco, cray cray, warped, stretched, frazzled – however you want to put it!

Being mindful is just about keeping calm, thinking before you react, and being present in the moment. Sounds simple, and really it is! But its a lot easier said than done. The world seems to move at lighting speed these days and we are bombarded with marketing and messages from all angles. A small thing we can do to offset this and to promote more well-being in our own minds is just to be mindful and present in each moment.

When you make your bowls, why not try this exercise:

The bowls might be thought of as the perfect combination of ingredients, having a grain, a protein, a healthy fat and some greens. You can get really creative with this formula! Here are some ideas:

My family love these sweet potato falafels. They are great finger foods for the kids and the sweet potato keeps the falafel texture moist (who hasn’t experienced a dry falafel?). They are crunchy on the outside, and tender on the inside. The taste is sweet, earthy and a little sour from the lime juice. (By the way, I always like to give credit. The falafel recipe I’ve followed from this post from Lazy Cat Kitchen. Its a great one!)

To assemble the bowls, I added my cooked quinoa, spinach (which I wilted down in seconds with a tsp of coconut oil – use the microwave for ease, even!), sprouts then topped with the balls. Darn it – I forgot the avocado in the picture! Do add it, because it gives a nice creaminess to the dish and a healthy fat.

I suggest adding a little relish for tang and crunch. You can use pickles, kimchi or your favourite relish like piccalili etc. Or, like I did: thinly slice some carrot and red onion and soak in some vinegar and sugar for 10 minutes or so. And here is a recipe for a similarly fresh vegetable side salad: Honey Lime Raw Vegetable Side Salad.

Finish with the dressing, which is simply equal parts coconut milk, tahini, honey and lime juice. Now say “OMMMMMMMMMMMMMMMMMM”.

Here is your Sweet Potato Falafel Buddha Bowl Recipe:

This Buddha Bowl recipe includes delicious sweet potato falafels that are crunchy on the outside and light, soft and moist on the inside. The bowls are perfectly balanced with quinoa, sautéed spinach, sprouts, avocado and a tangy coconut and tahini dressing.

Author: Becky | EAT what we EAT

Serves: 4

Ingredients

For the sweet potato falafels:

2 medium-large sweet potatoes, cooked

½ can chickpeas

¼ cup flour (I used chickpea flour)

1 tsp ground cumin

1 tsp ground coriander

2 tbsp finely chopped coriander and mint

1 tsp salt

juice of half a lime

2 tbsp sesame seeds

For the bowls:

1 large bag spinach

2 cups quinoa, cooked

1 large haas avocado, sliced

1 cup sprouts or cress

for the garnish:

2 carrots

1 onion

2 tbsp rice vinegar

1 tbsp coconut sugar*

For the dressing:

¼ cup coconut milk

¼ cup tahini

¼ cup honey

juice of one lime

Instructions

For the falafels:

Place the flesh of the sweet potato into a large bowl with the spices, salt, herbs, flour and lime juice. Mix well and place in the fridge to firm up for 1 hour.

Heat the oven to 200C/400F. Line a baking sheet with baking paper and lightly oil.

Divide the mixture into 25-30 small balls.

Place the sesame seeds in a bowl. Roll each ball in the mixture and lightly press down on a baking sheet.

Bake for 15 minutes, then turn over and cook for a further 15 minutes.

To make the garnish:

Thinly slice some carrot and red onion. Soak in the rice vinegar and sugar for 10 minutes. Drain.

To assemble the bowls:

Saute the spinach in a little oil or butter for a few seconds until wilted. Add the quinoa to a pretty bowl. Top with some falafel. Add the sprouts, avocado.

To make the dressing:

In a shaker combine the tahini, coconut milk and lime. Shake to combine. Drizzle over the top of your buddha bowl.

3.5.3226

Want to see more Buddha Bowl Recipes? Here is a round of of some of the best ones:

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Hey there! I’m Becky.

I create family meals that are fast, fresh and healthy, and most importantly: will have the wow-factor with your crew. These are dishes that are pleasing to adults, yet also kid approved. I believe kids can and should just eat what we eat. Keep offering them lots of variety, don't sweat it when they go through picky phases often (totally normal) - over time they will learn to eat the foods that you eat.

Are you stuck for inspiration on what to cook for dinner? Do you cook one meal for the kids then another for the adults? Do you miss a little bit of the foodie-freedom you had before having kids? Or if you just like good food, then these recipes are for you.

About Me:
I am a UK Masterchef semi-finalist and a lover of farms, animals, travel, fitness and fashion. Originally from the US but lived in London for 15 years and now reside in the countryside 2 hours South of Sydney, Australia with my husband and two little crazy boys. I love travelling and experiencing new cultures. Cooking is my creative outlet. Read More…

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